Roasted a chicken tonight. Out of the oven after 30 minutes at 500 degress (sorry for the poor pic quality): Stupid me trusted the expert whose recipe I followed and did not even bother to check the temperature of the chicken when I pulled it out. The breast was perfectly done, but when I cut into the thigh meat, it was very pink and the skin was not crispy at all. So I cut off some breast meat and I flipped the chicken and stuck it back into the oven at 450 degress for another 20 minutes. Meanwhile, I ate the breast meat (which was wonderfully moist) with: Mashed sweet potatoes Steamed broccoli After the rest of the chicken finished cooking (I checked with a thermometer this time), I tried a drumstick, and it was super. And even better, the extra time in the oven created a nice, crispy skin. No plate shots because I didn't cut the chicken nicely enough to make it pretty.